Place the prepared trout fillets onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Place under a pre-heated grill and cook until the flesh has become firm; approximately 3-5 minutes. Brush a hot griddle with a little olive oil. While the trout is cooking place the asparagus on the griddle to achieve the char-grilled lines. Cook the asparagus for 2-3 minutes, turning regularly.

Place the orange juice and white wine vinegar in a small saucepan over a moderate heat and simmer for one minute. In another pan, melt the butter on a moderate heat so it does not colour.

Using a hand blender, blend together the egg yolks, sugar and salt for a few seconds. Gradually add the warm orange juice and vinegar followed slowly by the melted butter. Check the seasoning. Keep warm by standing the bowl in a bain-marie.

To serve, arrange the asparagus on a plate, top with the trout fillets and finish with a spoonful of the Blood Orange Hollandaise Sauce.

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